Method and apparatus for applying paraffin for the preserving of fruit



June 5, 1928. 1,6 72,73ivv r 'B. c. SKINNERL METHOD AND APPARATUS FOR APPLYING PARAFFIN FOR THE'PRESERVING OF/ FRUIT:

Filed Feb. 1, 1922 gltforne x3 Patented June 5, 1928.

umrao STATES v 11,672,736 PATENT OFFICE.

naonsou c.

SKINNER, OF DUNEDIN, FLORIDA, ASSIGNOR TO THE BROGDEX COMPANY,

OP WINTERHAVEN, FLORIDA, A CORPORATION OF IELORIDA.

IITHOD AND APPARATUS FOR APPLYING PA RAPFIN FOR THE PRESERVING OF FRUIT.

Application filed February It has been discovered that citrus fruits, particularly oranges, are largely prevented from shriveling and consequently preserved for a considerable time after the packing thereof if a film or coating of paraffin is ap plied to the surface to exclude the greater portion of the air therefrom.

It has also been discovered that if a polish is imparted to the fruit after the application of this preservative coating, a more ready sale is found for the highly polished fruit, and in some instances a greater price is obtained therefor as compared to fruit of corresponding size and quality but untreated with preservative and unpolished.

This invention relates to a method of preserving and polishing fruit by applying to its surface, preferably after the surface of the fruit has been heated to a degree above atmospheric, 9. fluid body of preservative, preferably melted paraflin, while the fruit is in an atmosphere maintained at a temperature'suificiently high to prevent hardening of the parafiin, and maintaining the fruit within such warm atmosphere for a period of time sufiicient to enable the coating operation to be properly efiected. This period of time should not be long enough, however, to permit substantial internal heating of the fruit to take place since such internal heating would be likel to damage the fruit.

This invention urther relates to the above mentioned method, wherein the fruit, during the time it is exposed to the relatively hi h temperature, and after receiving its appllcation of melted paraflin, is subjected to a brushing action for imparting a polish to the fruit surface prior to discharging the same from the locality or zone of high temperature, the polishing action distributing the paraifin evenly over the surface of the fruit to insure the complete enveloping of the fruit within an extremely thin coating of preserving medium.

In carrying out the method of my invention, any suitable form of apparatus may be employed for performing the various steps thereof, but one form that has given satisfactory results is shown, by way of illustrative example, in the accompanying drawings wherein- Figure 1 is a diagrammatic view of said 'ap aratus, and igure 2 is a viewlin detail plan of the polis ing brushes. a

1, i922. Serial No. 533,485.

In the drawing illustrating the apparatus, the numeral 1 indicates a housing, casing or chamber provided with a fruit inlet opening or door 2 and a fruit outlet opening or door 3, the door 2 being maintained substantially closed by the inwardly swinging closure flap or member 4, and a member 5 similar to the member 4 is positioned within the opening ii.

o observe the operation of the method, a window 6 is preferably provided in the side wall of the member 1, and to observe from the exterior of the chamber the temperature at different levels within the member 1, ther- .mometers 7, preferably three in number, are provided at different levels of the interior of the chamber 1. To maintain the interior of the chamber at a temperature sufiiciently high, approximately'149 degrees Fahrenheit in a typical instance, to malntain the paraffin in a melted flowing condition, there are provided radiators 8, connected with each of which is a steam inlet ipe 9 and a return pipe 10, said pipes 9 and 10 being connected with a heat generator 11, and the pipes 9 being provided with controlling valves 12. The radiators 8 are located at spaced points within thebase of the chamber 1 preferably adjacent opposite ends thereof. Within the chamber 1 is positioned a receptacle 13 for containing a body of melted paraflin 14, the paraflin being maintained melted by a heating coil 15 connected at its opposite ends to the respective pipes 9 and 10. The melted paraflin is pumped from the chamber 13 upwardly through apipe 16 by the action of a 'pump17 driven by a motor 17'. The pipe 16v at its upper end connects with a lateral 18 mounting spray heads 19 which are positioned transversely above the receiving end of a suitable polishing apparatus 20 of the well known type, preferably embodying parallel spaced rotatably mounted polishing "brushes "21 inclined downwardly from'the perature thereof will not be low enough to immediately chill the paraffin coating when applied thereto in a melted condition. The endless belt 23 moves in the direction of the arrow, Figure 1, and discharges on to the feed end 24 of the polishing apparatus 20, said conveyor being driven by a belt 25 from a shaft 26, which shaft has intergeared connection, not shown, With the rotating brushes 21. The shaft 26 is driven at the desired speed by a motor 27.

By my present method, it will be observed that the conveying belt 23 in the movement of the fruit from the opening 2 to-the receiving end of the polishing apparatus 20 enables the surface of the fruit to become warmed by the relatively high temperature Within the chamber 1, but although this heating action is rapid, the operating conditions are so adjusted and controlled that the interior of the fruit is not heated and only the exterior is materially raised in temperature so as not to immediately chill the paraffin applied thereto. As the fruit is deliv-; ered from the conveyer 23 to the upper ends of the brushes 21, it receives a quantity of paraflin preferably sprayed thereon from the I heads 19. This parafiin, due to thebrushing action and the tossing an'd rollingl of the fruit in its travel downwardly in t e runways between the brushes 21, causes the parafiin to be distributed in an even thin film.

largely prevents the evaporationof oil con-' tained within the skin cells and precludes to a great extent the shriveling of the fruit for a considerable length of time, and the polishing presents the fruit to the customer in a cleaner and more attractive manner, enabling the merchant and consequentl the grower and producer each toobtain a etter price for their fruit. The excess parafiin which may be deposited on the fruit, or brushed therefrom by the action of brushes 21, is maintained in fluent condition by reason of the temperature prevailing in the chamber 1, and returns to the chamber or sump 13 by way of a catch pan or. trough 28 positioned beneath the polishing apparatus 20 and dischar ing into the member 13. The parafiined an polished fruit passing from the polisher rolls or brushes 21 is delivered upon an endless discharge belt 29,

The thin excess parafiin, or that removed from the fruit during the polishing thereof, and that deposited on the brushes b the members 19, when there is no friiit be ow the same, re-

mains liquid or sufliciently fluid toreadily return to the sum ployed as the temperature of this chamber is preferably maintained at a degree sufficient to melt the preservative and thus to permit that adhering to the different parts of the machine to return to the sump or catch pan,

.and" it may be found desirable to employ beeswax as a preservative and polishing film in place of paraffin.

I claim 1. The method of reserving fruit which consists in raising t e temperature of the surface of the fruit above atmospheric, ap-

plying thereto melted. paraffin, and polishing the fruit with its applied coating while the surface of the fruit is warm.

2. The method of preserving fruit which consists in heating the surface of the fruit toa' temperature above atmospheric, applyirig a coating of paraflin thereto in an environment maintained at a temperature sufthe para 11 is applied.

4. The method of preserving fruit which consists in passing the same through a relativel closed heated chamber, maintaining within the chamber a body of melted paraffin, applying the paraflin to the fruit at a point within the chamber sufficiently 'removed from the point of admission of the fruit to permit the fruit surface to .become heated by the chamber temperature before the paraflin is applied, and subjecting the paraffined fruit to a brushin action to impart a polish to the surface t ereof.

5. The method of preserving fruit which consists inpassing the same through a relatively closed heated chamber, maintaining within the chamber a body of melted para-ffruit which i 'ficient to maintain parafiin in a melted state,

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. of the fruit in a thin film and removin fin, applying the paraffin to the fruit at a point wlthin the chamber sufliciently re.- moved from the point of admission of the fruit to permit the fruit surface to become heated by the chamber temperature before the paraflin is applied, and subjectingthe parafiined fruit to the action of a'polishing member for imparting a polish to the paraffined surface thereof.

6. The method of preserving fruit which consists in passing the same through a relatively closed heated chamber, maintaining within the chamber a body of preservative in'a melted condition, applying to the fruit surface a coating of preservative after the surface of the fruit has become warm, distributing the preservative over the surfafie t e excess preservative from'the surface 0 the the fruit is provided with a film-like coating warmed surface thereof a normally substantially solid preservative material which is fluid at the temperature of preheating, until of said materiah 9. The method of preserving fresh fruit which comprises superficially preheating the fruit to a temperature at which paraflin will not congeal thereon, applying paraflin'in fluent condition to the warmed surface of the fruit, and rubbing the fruit to distribute the paraflin thereover in a thin protective film. Y

10. The method of preserving fresh fruit which comprises superficially preheating the fruit to a temperature at which paraflin will not congeal thereon, applying parafiin in fluent condition to the warmed surface of the fruit, and subjecting the fruit thus treated to the rubbing and polishing action of rotary brushes to obtain a uniform and very thin protective film on the fruit.

11. Apparatus for treating fruit comprising the combination, with polishing apparatus, of spray means mounted to direct fluid material into contact. with fruit on said apparatus, a housing enclosing the foregoing parts, and heatin means for maintaining the interior of said housing at a temperature above atmospheric.

' 12. The rocess of enhancing the keeping qualities 0 fruit having a waxy skin which comprises heating the fruit, and then applying a surface film of waxy material to delay the drying out of: the fruit.

13. The method of preserving fruit which consists in raisingthe temperature of the surface of the fruit above atmospheric applying thereto melted wax, and polis ing sa-id conveyor device.

In testimony whereof I have signed my name to this specification.

BRONSON C. SKINNER. 

